Roll Roast with Spinach

Roll roast apart and score once or twice, so that the meat can be separated into the largest possible plate.

For the filling, carefully select spinach, rinse thoroughly, make in a saucepan without water until the leaves fall together and cool a tiny bit.

Cut ham into cubes. Peel and finely dice the garlic clove. Fold both ingredients into the spinach. Carefully fold in the egg. Season the spinach with salt, pepper and nutmeg.

Season the meat on both sides with paprika, salt, pepper and thyme, spread the filling evenly on it, roll the meat up carefully, wrap it with bacon slices and wrap it with spaghetti.

Heat the oil in the Kelomat, brown the roll roast in it, add red wine and water, close the Kelomat and only then push the cooking regulator to level 2. When enough steam has escaped (after about 1 minute), cook until the 2nd ring appears, remove the pot from the heat, pull back the control gradually and open the pot.

Take the meat out of the cooking liquid, cover it with aluminum foil and let it stand for a while, remove the spaghetti, cut the meat into slices and arrange it on a heated plate.

For the sauce, boil the liquid, thicken with crème fraîche, season strongly with salt and freshly ground pepper and offer with the meat.

Garnish: Parsley potatoes

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